In Jenny’s words:
"Inspired (subconsciously) by Confetti Slice, the peanut-butter-and-coloured-marshmallow bake sale classic, it went by 'café au lait slice' in my dream. But the name didn’t sufficiently capture its cloying sweetness. Hence, Double Double Slice."
I made it (with some minor variations) and can confirm that Jenny’s Double Double Slice is double double delicious. It's like the sophisticated cousin of my controversial Peanut Butter Marshmallow Squares. In fact, I think Double Double Slice falls under a new caker category: nouveau caker cooking. (I'll have to trademark that before Sandra Lee catches wind.)
Since I always associate Peanut Butter Marshmallow Squares with the holidays, I'm more than happy to welcome Jenny’s Double Double Slice to my aluminium platter of Christmas baking.
Thanks, Jenny! Sweet dreams.
3 tablespoons butter
¾ cup dulce de leche or sweetened-condensed-milk toffee (See Note 1)
2 ½ cups white chocolate chips
3 teaspoons instant espresso powder (See Note 2)
4 cups white mini marshmallows
Melt butter, dulce de leche or toffee, and white chocolate chips in a double boiler. Stir in espresso powder until combined. If the mixture is too thick, add 1 tbsp cream. Let cool a bit. Stir in marshmallows, and press mixture into a greased 8-inch glass baking pan. Refrigerate until firm, and cut into squares. Preferably small squares. A little goes a long way.
Note 1: Jenny said if I couldn't find dulche de leche, I could boil a can of Eagle Brand Sweetened Condensed Milk in a pan of water for three hours to turn it into toffee. Three hours??? The Good Lord wants me to enjoy life and not stand beside a stove. So I used dulche de leche-flavoured Eagle Brand Sweetened Condensed Milk. It took three seconds to open.
Note 2: I have a hunch most cakers won't know what espresso powder is (pronounced "ex-pres-soh"). To be safe, I substituted it with instant coffee granules. Decaffeinated, of course. You don't want hyper cakers on your hands during the holidays. Trust me.
Source: I Dream of Jenny